Green Salsa. Now Choose From Multiple Easy & Delicious Recipes To Create That Perfect Meal. I was looking for a green salsa to put on chicken burritos and this salsa was perfect. I had to use canned tomatillos because I couldn't find fresh but it was still delicious and even better the next day!
Our Salsa verde recipe is really easy to make and the ingredients are available at almost every supermarket.
You can use tomatillos which look like small green tomatoes and are covered in a papery husk or the larger green tomatoes, tomates verdes.
The tomatillos in the picture already have the papery husks removed.
You can cook Green Salsa using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Green Salsa
- It's 2 of poblano peppers, blackened and skinned.
- It's 4 of medium tomatillos, quartered.
- Prepare 1 of onion, chopped.
- You need 2 of garlic cloves.
- You need 1 tbs of olive oil.
- Prepare 1 cup of cilantro.
- Prepare 1 tbs of vegetable oil.
- It's 1/3 cup of Knorr's Chicken Flavor Bouillon.
- It's 1 tsp of cumin.
- Prepare 1 1/2 tsp of oregano.
The Traditional "Green Salsa" This is a salsa that you have to prepare, you have to try and you have to experience to feel the true flavor of the authentic Mexican food. - The seasoning of this salsa identifies perfectly well the Mexican cuisine with its flavors that are spicy, fresh, sour and a slight sweetness. All this in the same salsa. Green tomatillo salsa is really easy to make with the addition of green tomatoes, cilantro, and garlic powder! This is great, green salsa that everyone asks me to make.
Green Salsa instructions
- Blacken the poblano peppers by either grilling them or directly placing on a gas burner until all sides of the pepper's skin is black. Then place them in a concealed plastic bag to allow the skin to steam off. Set aside..
- Saute tomatillos, onion, garlic and olive oil on medium low heat for 30 minutes. The tomatillos will turn to an olive green color. If the vegetables start to stick to the pan add a 1/4 cup of water..
- Meanwhile, peel the the skin from the blackened peppers and remove the seeds and stems..
- In a blender, puree cilantro, blackened poblano peppers and roasted vegetables with their juices. This will have to happen in shifts. If liquid is needed, add water.
- Heat up vegestable oil on medium high, add the puree, chicken bouillon, cumin and oregano. Simmer for 15 minutes, stirring occasionally. Enjoy!.
I have made it several times and just recently had the best batch ever! Salsa Verde originated from Mexico and is a green salsa, usually tomatillo based (unlike a red tomato based salsa). It is usually used as a chip dip or on tacos (I also love it on enchiladas, fajitas, tostadas and chimichangas!). Place tomatillos in a nonreactive saucepan with enough water to cover. Mely, dígame usted que tengo que hacer para tener buenos aguacates por aquí.
